Bean dregs steamed bun roll

Overview

Nearly 50% of bean dregs dough has no gluten when kneaded. I made bean dregs steamed buns again and decided to let the bread machine handle it. First, it takes a minute or two to manually knead the bean dregs and flour into a ball - this step will save a lot of time manually. Then put the dough into the bread machine, and the IMIX program continues to mix. The default time is 20 minutes, and the program ends. The dough seems to be slightly chewy, and the time doesn’t allow for extra mixing, so it’s just there. Fermentation, shaping, steaming. . . . Well, it must be admitted that the proportion of bean dregs is larger and cannot form a smooth and soft surface.

Tags

• staple food
• home cooking
• old man
• steamed bun hanamaki
• lunch
• bean dregs
• flour
• oil
• dry yeast

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all ingredients into a large bowl

   

3. 3 Knead into a ball

   

4. 4 Put into bread machine

   

5. 5 Select menu 11: IMIX program, the default time is 20 minutes

   

6. 6 End of stirring

   

7. 7 Take out the dough, roll it into a ball, and put it into a large bowl

   

8. 8 Place in a warm place until the dough ferments and grows

   

9. 9 Take it out and roll it into a rectangular shape

   

10. 10 Brush a little oil on the surface

    

11. 11 Roll up

    

12. 12 Cut into 5 equal pieces

    

13. 13 Place in the steamer and let it rise for 30-40 minutes

    

14. 14 Dough rising

    

15. 15 Pour cold water into the pot, turn on the steam and steam over high heat for 15 minutes

    

16. 16 Turn off heat when cooked

    

17. 17 Remove from pan and let cool